CHICKEN AND MUSHROOMS

Amanda Fusco

By
@Amanda_Fusco

Great Sunday dinner idea!


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Serves:

8

Prep:

20 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

8
boneless chicken breasts(about 5 ounces each)
11/4 c
milk, divided
11/2 c
all purpose flour
3
large eggs
3/4 tsp
salt
1 Tbsp
vegetable oil
1 tsp
dried tarragon
1 can(s)
sliced mushrooms (4 ounces)
1 Tbsp
butter
1 can(s)
cream of chicken soup (103/4 ounce)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
2
Arrange chicken in single layer in prepared baking pan.
3
Combine 1 1/2 cups of milk, the flour, eggs and salt in a medium bowl. Beat at high speed until well blended. Add oil and tarragon to egg mixture and mix well. Pour over chicken in baking pan.
4
Bake until an instant-read thermometer inserted in center of meat registers 180 degrees, about 65 minutes.
5
Drain mushrooms. Heat the butter in a small saucepan until melted. Stir in the mushrooms. Cook, stirring frequently, until heated through.
6
Add remaining milk and soup and mix well. Cook,stirring continually, until heated through and of sauce consistency. Serve with chicken. You can also stir in a 1/2 cup of green peas in the mushroom sauce. Garnish with a little paprika.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American